Melt the butter in a small pot. Do not boil.

Add the egg yolks, lemon juice and cayenne into a blender.

Blend the mixture on medium – medium high until it lightens in colour, about 20-30 seconds.

When yolks have lightened turn blender down to lowest setting.

Drizzle the butter slowly, while the blender is going.

Continue to blend for another couple of seconds after the butter has been incorporated.

Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. Add more lemon or salt if required.

If you want a thinner sauce add a little warm water. Pulse briefly to incorporate.

In a large bowl pour in lukewarm ( 110F ) water.

Add instant yeast, baking soda and 2 cups of bread flour.

Mix till smooth.

Allow to sit for 5 minutes uncovered.

In the meantime, add egg white into a separate bowl and beat with an electric mixer.

You want them to become stiff and moist.

Once the egg white have formed stiff peaks; add to dough batter.

Using a rubber spatula fold in egg whites till incorporated into the batter.

Start to add in the rest of the flour, a 1/4 cup at a time.

After the first 1/4 cup mix in salt.

When the mixture becomes to hard to mix in the bowl.

Pour out onto a flat surface.

Knead for about 5 to 6 minutes till it becomes smooth and silky.

Add a little oil to a clean bowl and place the dough into the bowl.

Turn dough over till all sides are very lightly coated.

Cover with plastic wrap and allow to rest till double in bulk, about 1 hour.

Afterwards, pour out onto a flat surface.

Press to release some of the air from the dough.

Using a rolling pin roll out to a 1/2 inch thick.

Allow dough to rest for 3 minutes to relax.

Using a 3 inch cookie cutter, cut out circles.

Place the cut out pieces onto some cornmeal.

When you have left over dough just gather together and cut out a few more circles.

Sprinkle the tops with more cornmeal.

Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before you are ready to cook the english muffins turn on your griddle or fry pan to 350F or medium heat.

Spray with a little oil spray and once the griddle is hot.

Place the muffins on and fry.

If you are using a fry pan you may only be able to fry 3-4 at a time.

Fry on one side for about 4 minutes.

Then turn over and fry for another 4 minutes.

Do this once more to a total of 16 minutes.

Sprinkle feijoas evenly with raw sugar and cook in a saucepan with water. Set aside to cool.

Combine apples and feijoas in an ovenproof dish.

Sift flours into a bowl. Add the raw sugar and almond meal.

Rub margarine into flour mixture. Sprinkle crumble and flaked almonds over the apple and feijoa.

Bake in a moderate oven, 180°C, for 40 minutes or until golden.

Heat 1 tablespoon olive oil in a large saucepan over medium heat.

Cook onion, stirring, for 5 minutes or until golden.

Add cumin and cook, stirring for 1 minute or until aromatic.

Simmer the soup: Add pumpkin and stir to coat.

Add stock.

Simmer for 20 minutes or until the pumpkin is soft.

Set aside to cool slightly.

Use a stick blender to blend until smooth.

Ladle soup among serving bowls.

Top with a dollop of natural yoghurt.

Sprinkle with dukkah.

Serve with the bread.

Blitz rocket and Olive oil

add galic, pine nuts lemon and salt and blitz again

add cheese and blitz.

Put the above ingredients into a blitzer.

Add coconut milk and lime to taste:

Blitz together

Place mixture into saucepan

Cook until thickened

Melt butter in a heavy saucepan over moderate heat.

Remove pan from heat and let stand for 3 minutes.

Skim foam from top of melted butter.

In a separate bowl whisk together the yolks, lemon juice, and water in another heavy saucepan until frothy.

Set pan over low heat and whisk constantly and vigorously until yolks are pale yellow and slightly thickened about 3 to 4 minutes.

Remove pan from heat and gradually whisk in melted butter:

drop by drop for first third of butter,

then 1 teaspoon at a time for second third

and 1 tablespoon at a time for final third, leaving milky solids in bottom of pan.

Whisk in salt and white pepper.

Salt and drain zucchini: Salt the grated zucchini with about 1 teaspoon of salt. Place in a sieve or colander over a bowl. Let sit for 10 minutes.

Press down with a wooden spoon to push out more of the water. Wrap in paper towels and try to squeeze out more liquid.

Make dipping sauce: While the zucchini is releasing its liquid in step one, make the dipping sauce. Whisk together the sour cream, minced garlic, lemon zest, lemon juice, and a pinch of salt into a medium bowl and set aside.

Mix zucchini with egg, flour, green onions, herbs, zest, salt, pepper: Whisk egg in a large bowl. Add the grated zucchini, flour, minced green onions, thyme, basil, lemon zest, salt and pepper. Mix to combine well.

Fry zucchini fritters: Heat oil in a large skillet (we recommend a 10-inch cast iron skillet) over medium high heat until the oil is shimmery and hot. Test the oil by flicking a little flour into it. If the flour sizzles it’s ready.

Cook the fritters in batches. Drop heaping tablespoons of batter into the skillet. Flatten slightly with the back end of a spoon or spatula. Cook, turning once, until browned, 4-6 minutes on each side.

Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.

Serve immediately, with sour cream dipping sauce.

Fritters can be reheated by placing on a sheet pan under a broiler for a minute or two.

Preheat the oven to 180ºC. Line two baking trays with baking paper.

Cream the butter and sugar until light and fluffy.

Add the egg and beat well.

Sift the flour, baking powder, salt and cocoa together and add to the creamed mixture.

Add the peanuts, roughly chopped if you wish, and mix well.

Roll tablespoonfuls of the mixture into balls, place on the prepared trays and press down with a floured fork.

Bake for 15 minutes or until firm and coloured on the base.

Leave on the trays for 1–2 minutes then place on a wire rack to cool.